18 Flavorful Oyster Stuffing Recipes Delicious

Looking to elevate your holiday table or cozy Sunday supper? Oyster stuffing is the rich, briny comfort food your menu has been missing! Whether you’re a traditionalist or love a bold twist, we’ve gathered 18 irresistible recipes—from classic herb-infused versions to smoky bacon upgrades. Get ready to impress with these flavorful bites that turn simple stuffing into the star of the show. Let’s dive in!

Classic Herb Oyster Stuffing

This rich, briny stuffing is a holiday showstopper, with plump oysters and fresh herbs adding layers of flavor to every bite.

Ingredients:

• 8 cups day-old French bread, cubed (about 1 loaf)
• 1 pint shucked oysters, drained (reserve 1/2 cup liquor)
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups chicken broth
• 2 large eggs, beaten

Instructions:

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp.
2. In a skillet, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes until softened. Stir in sage, thyme, salt, and pepper.
3. Gently fold in oysters and reserved liquor, cooking just until edges curl (2–3 minutes). Remove from heat.
4. In a large bowl, combine toasted bread, oyster mixture, chicken broth, and eggs. Transfer to a greased 9×13″ baking dish.
5. Bake uncovered for 45 minutes until golden and crisp on top.

The oysters stay tender while infusing the stuffing with a subtle coastal richness—no one will guess how simple it is to make!

Tip: For extra crunch, broil the stuffing for the last 2–3 minutes, watching closely to prevent burning.

Savory Bacon and Oyster Stuffing

This rich, umami-packed stuffing is a showstopper for holiday dinners, with briny oysters and crispy bacon adding depth to every bite.

Ingredients:

• 8 cups day-old crusty bread, cubed (about 1 loaf)
• 8 oz thick-cut bacon, diced
• 1 cup yellow onion, finely chopped
• 3/4 cup celery, finely chopped
• 2 cloves garlic, minced
• 1 pint shucked oysters, drained and chopped (reserve 1/4 cup liquor)
• 1/4 cup unsalted butter, melted
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1 1/2 cups chicken broth

Instructions:

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet over medium heat, cook bacon until crisp (8–10 minutes). Remove with a slotted spoon, leaving 2 tbsp fat in the pan.
3. Add onion and celery to the skillet; sauté for 5 minutes until soft. Stir in garlic and cook 1 minute. Pour mixture over bread.
4. Fold in bacon, oysters, butter, parsley, thyme, black pepper, and salt. Drizzle with reserved oyster liquor and chicken broth, tossing gently until bread is evenly moistened.
5. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until golden.

The oysters stay tender while infusing the stuffing with a subtle coastal flavor that balances the smokiness of the bacon. Tip: For extra crunch, broil the stuffing for 2–3 minutes at the end.

Creamy Spinach Oyster Stuffing

This rich, briny stuffing is a showstopper—silky spinach and plump oysters melt into buttery bread for a luxurious twist on a classic.

Ingredients:

• 1 lb day-old French bread, cubed (about 8 cups)
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 10 oz fresh spinach, roughly chopped
• 8 oz shucked oysters, drained (reserve 1/4 cup liquid)
• 1 1/2 cups heavy cream
• 2 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Toast the bread: Spread cubes on a baking sheet and bake at 300°F for 15 minutes until crisp. Transfer to a large bowl.
2. Sauté aromatics: Melt butter in a skillet over medium heat. Cook onion for 5 minutes until soft, then add garlic and spinach. Stir until spinach wilts, about 3 minutes.
3. Combine everything: Pour spinach mixture over bread. Add oysters, cream, thyme, salt, pepper, and reserved oyster liquid. Gently fold until bread is evenly coated.
4. Bake: Transfer to a greased 9×13″ dish and bake at 375°F for 30 minutes until golden and bubbly at the edges.

The oysters lend a delicate sweetness to the custardy bread, while spinach keeps it fresh—no one will guess how simple it is to make.

Tip: For extra crunch, broil the top for 2 minutes at the end (watch closely!).

Spicy Cajun Oyster Stuffing

This bold, briny stuffing packs a punch with plump oysters and Cajun spices—perfect for shaking up your holiday table.

Ingredients:

• 1 loaf (16 oz) day-old French bread, cubed
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 pint shucked oysters, drained (reserve 1/4 cup liquor)
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped

Instructions:

1. Toast bread: Spread cubed bread on a baking sheet. Bake at 300°F for 15 minutes until dry, then transfer to a large bowl.
2. Sauté veggies: Melt butter in a skillet over medium heat. Cook onion and celery for 5 minutes until soft. Add garlic, Cajun seasoning (2 tsp), smoked paprika (1 tsp), thyme (1/2 tsp), and cayenne (1/4 tsp); cook 1 minute until fragrant.
3. Combine: Fold sautéed mixture, oysters, reserved oyster liquor (1/4 cup), chicken broth, eggs, and parsley into the bread. Toss gently until fully moistened.
4. Bake: Transfer to a greased 9×13″ dish. Cover with foil; bake at 375°F for 30 minutes. Uncover and bake 15 more minutes until crispy on top.

The oysters stay tender while infusing every bite with a briny kick, balanced by that smoky Cajun warmth. Tip: For extra crunch, broil the stuffing uncovered for 2–3 minutes at the end.

Garlic Butter Oyster Stuffing

This rich, briny stuffing is a showstopper side dish—packed with plump oysters, toasted bread, and a garlicky butter sauce that soaks into every bite.

Ingredients:

• 1 loaf (16 oz) French bread, cut into 1-inch cubes and dried overnight
• 1 pint shucked oysters, drained (reserve 1/4 cup liquor)
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 large onion, diced
• 2 celery stalks, diced
• 2 tsp fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups chicken broth

Instructions:

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly golden. Transfer to a large bowl.
2. In a skillet, melt butter over medium heat. Add garlic, onion, and celery; cook for 5 minutes until softened. Stir in thyme, parsley, salt, and pepper.
3. Pour butter mixture over toasted bread. Add oysters and reserved oyster liquor, tossing gently to combine. Drizzle with chicken broth until moist but not soggy.
4. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until crispy on top.

The oysters stay tender while the bread soaks up all that garlic butter—it’s a luxurious twist on classic stuffing.

Tip: For extra crunch, broil the stuffing for 1–2 minutes at the end (watch closely!).

Cheesy Cornbread Oyster Stuffing

This rich, savory stuffing combines sweet cornbread, briny oysters, and melty cheese for a showstopping side that’ll steal the spotlight at any holiday table.

Ingredients:

• 4 cups crumbled day-old cornbread (about 1 batch)
• 1 pint shucked oysters, drained and roughly chopped (reserve ¼ cup liquor)
• ½ cup unsalted butter
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup shredded sharp cheddar cheese
• ½ cup chicken broth
• 2 large eggs, beaten

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Melt butter in a skillet over medium heat. Add onion and celery; cook 5 minutes until soft. Stir in garlic, thyme, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
3. In a large bowl, combine cornbread, oysters, onion mixture, cheddar, broth, reserved oyster liquor, and eggs. Fold gently until moistened (mixture should hold together when pressed).
4. Transfer to baking dish, pressing lightly. Bake 35–40 minutes until golden and crisp on top. Let rest 10 minutes before serving.

The oysters add a luxurious umami depth, while the cornbread keeps it comforting—no one will guess how simple it is to make!

Tip: For extra texture, scatter extra cheese on top during the last 10 minutes of baking.

Smoked Gouda Oyster Stuffing

This rich, smoky stuffing combines briny oysters and melty Gouda for a luxurious twist on a holiday classic—your guests won’t stop raving about it!

Ingredients:

• 8 cups day-old French bread, cubed (about 1 loaf)
• 1 pint shucked oysters, drained and roughly chopped (reserve 1/4 cup liquor)
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 2 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups smoked Gouda, shredded
• 1 1/2 cups chicken stock
• 2 large eggs, beaten

Instructions:

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes until softened. Stir in thyme, salt, and pepper.
3. Pour vegetable mixture over bread. Fold in oysters, Gouda, chicken stock, reserved oyster liquor, and eggs until evenly combined.
4. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until golden and bubbly.

The smoky cheese and briny oysters create a decadent umami punch, while the crispy top contrasts perfectly with the tender center.

Tip: For extra depth, swap half the stock for dry white wine—just reduce the salt slightly to balance it.

Wild Mushroom Oyster Stuffing

This rich, umami-packed stuffing gets depth from earthy wild mushrooms and briny oysters—a showstopper side that’ll steal the spotlight at any holiday table.

Ingredients

• 1 loaf (16 oz) day-old sourdough bread, cubed
• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 lb mixed wild mushrooms (like shiitake, oyster, or chanterelle), roughly chopped
• 8 oz shucked oysters, drained and roughly chopped (reserve 1/4 cup liquid)
• 2 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions

1. Toast the bread: Spread cubed sourdough on a baking sheet. Bake at 300°F for 15 minutes until lightly crisp. Transfer to a large bowl.
2. Sauté veggies: In a skillet, melt butter over medium heat. Add onion and celery; cook 5 minutes until soft. Stir in mushrooms and cook 8 minutes until tender and lightly browned.
3. Combine: Add mushroom mixture, oysters, thyme, 1 tsp salt, and 1/2 tsp pepper to the bread. Drizzle with reserved oyster liquid and broth. Toss gently, then fold in beaten eggs.
4. Bake: Transfer to a greased 9×13″ dish. Cover with foil; bake at 375°F for 30 minutes. Uncover and bake 15 more minutes until golden and crisp on top.

The oysters melt into the stuffing, adding a subtle briny sweetness that pairs perfectly with the meaty mushrooms. No one will guess how simple it is to make!

Tip: For extra crunch, sprinkle toasted breadcrumbs over the top before the final bake.

Caramelized Onion Oyster Stuffing

This rich, savory stuffing combines briny oysters with sweet caramelized onions for a holiday side dish that’s anything but ordinary.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, divided
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp kosher salt, plus more to taste
• 8 oz shucked oysters, drained and roughly chopped (reserve 1/4 cup liquor)
• 8 cups day-old crusty bread, cubed (about 1 loaf)
• 2 celery stalks, diced
• 2 tbsp fresh thyme leaves
• 1 1/2 cups chicken or oyster stock
• 2 large eggs, beaten
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Melt 2 tbsp butter in a skillet over medium-low heat. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25 minutes until deep golden. Transfer to a bowl.
2. In the same skillet, melt 2 tbsp butter over medium heat. Add oysters; cook 3 minutes until edges curl. Stir in reserved oyster liquor, then remove from heat.
3. In a large bowl, combine bread, caramelized onions, oysters, celery, and thyme. Whisk together stock, eggs, pepper, and remaining 4 tbsp melted butter. Pour over bread mixture; toss gently until soaked.
4. Transfer to a greased 9×13″ baking dish. Cover with foil; bake 30 minutes. Uncover and bake 15 more minutes until crisp on top.

The oysters add a luxurious umami depth, while the slow-cooked onions keep every bite irresistibly sweet-savory. Tip: For extra crunch, broil the stuffing 2–3 minutes at the end.

Artichoke and Oyster Stuffing

This rich, briny stuffing is a showstopper—packed with tender oysters, artichokes, and buttery bread for a holiday side that’ll have everyone reaching for seconds.

Ingredients:

• 1 loaf (16 oz) day-old French bread, torn into 1-inch pieces
• 1/2 cup unsalted butter, divided
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 pint shucked oysters, drained and roughly chopped (reserve 1/4 cup liquid)
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups chicken or seafood stock

Instructions:

1. Preheat oven to 375°F. Spread bread pieces on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet, melt 1/4 cup butter over medium heat. Add onion and celery; cook for 5 minutes until soft. Stir in garlic and cook 1 minute until fragrant. Pour mixture over bread.
3. Add artichokes, oysters, parsley, thyme, 1 tsp salt, and 1/2 tsp pepper to the bowl. Toss gently.
4. In a saucepan, heat remaining 1/4 cup butter with stock and reserved oyster liquid until steaming (do not boil). Pour over bread mixture and fold until evenly moistened.
5. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until golden on top.

The oysters melt into the stuffing, adding a subtle sweetness that pairs perfectly with the tangy artichokes—no one will guess how simple it is to make!

Tip: For extra crunch, sprinkle buttered breadcrumbs on top before the final bake.

Lemon Herb Oyster Stuffing

This bright, briny stuffing is a showstopper—fresh herbs and lemon zest balance the richness of oysters for a holiday side that feels special without being fussy.

Ingredients

• 8 cups day-old crusty bread, torn into 1-inch pieces
• 1 pint shucked oysters, drained (reserve 1/4 cup liquor)
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp finely grated lemon zest
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups chicken or seafood stock

Instructions

1. Preheat oven to 375°F. Spread bread on a baking sheet and toast for 15 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet, melt butter over medium heat. Add onion and celery; cook 8 minutes until soft. Stir in garlic, thyme, lemon zest, salt, and pepper; cook 1 minute until fragrant.
3. Pour onion mixture over bread. Add oysters, parsley, reserved oyster liquor, and stock. Gently toss until bread absorbs liquid (mixture should be moist but not soggy).
4. Transfer to a greased 9×13-inch baking dish. Cover with foil; bake 30 minutes. Uncover and bake 15 more minutes until golden on top.

The lemon zest cuts through the oysters’ richness, while the toasted bread stays surprisingly light—no dense, gummy stuffing here!

Tip: For extra texture, sprinkle buttered breadcrumbs over the stuffing before the final bake.

Roasted Garlic Oyster Stuffing

This rich, savory stuffing combines briny oysters and sweet roasted garlic for a holiday side dish that’s anything but ordinary.

Ingredients:

• 1 loaf (16 oz) day-old sourdough bread, cubed
• 1 cup unsalted butter, divided
• 2 heads garlic, roasted
• 1 pint shucked oysters, drained and chopped (reserve 1/4 cup liquor)
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 2 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups chicken stock
• 2 eggs, beaten

Instructions:

1. Prep: Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 15 minutes until crisp. Squeeze roasted garlic cloves into a paste.
2. Sauté: Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook for 5 minutes until soft. Stir in thyme, salt, and pepper.
3. Combine: In a large bowl, mix toasted bread, sautéed veggies, oysters, garlic paste, and reserved oyster liquor. Whisk stock and eggs; pour over mixture and toss gently.
4. Bake: Transfer to a greased 9×13″ dish. Dot with remaining 1/2 cup butter. Cover with foil; bake 30 minutes. Uncover and bake 15 more minutes until golden.

The roasted garlic mellows into a caramelized depth, while plump oysters keep every bite luxuriously moist. Tip: For extra crunch, broil the top for 2 minutes at the end.

Parmesan and Oyster Stuffing

This rich, briny stuffing is a showstopper—perfect for impressing guests with its umami depth and crispy-cheesy top.

Ingredients

• 1 loaf (16 oz) day-old sourdough bread, cubed
• 1 pint shucked oysters, drained (reserve 1/4 cup liquor)
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 1/2 cups chicken broth

Instructions

1. Prep: Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp.
2. Sauté: Melt butter in a skillet over medium heat. Add onion and celery; cook for 5 minutes until soft. Stir in garlic, thyme, and black pepper; cook 1 minute.
3. Combine: In a large bowl, mix toasted bread, sautéed veggies, oysters, Parmesan, and parsley. Drizzle with reserved oyster liquor and chicken broth; toss gently until moistened.
4. Bake: Transfer to a greased 9×13″ dish. Cover with foil; bake 30 minutes. Uncover and bake 15 more minutes until golden and crisp on top.

The oysters melt into the stuffing, creating pockets of savory richness that pair beautifully with the salty Parmesan crust.

Tip: For extra crunch, broil the stuffing for 2–3 minutes at the end—just watch closely!

Old Bay Seasoned Oyster Stuffing

This coastal-inspired stuffing is packed with briny oysters and a punch of Old Bay for a dish that’s rich, savory, and just a little spicy.

Ingredients:

• 1 loaf (16 oz) day-old French bread, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 pint shucked oysters, drained and roughly chopped (reserve 1/4 cup liquid)
• 2 tsp Old Bay seasoning
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 1 1/2 cups chicken or seafood stock
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet, melt butter over medium heat. Add onion and celery; cook for 5 minutes until softened. Stir in garlic, oysters, Old Bay, thyme, and black pepper; cook 2 more minutes.
3. Pour oyster mixture over bread cubes. Add eggs, stock, reserved oyster liquid, and parsley; gently toss until evenly moistened.
4. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until golden on top.

The oysters stay tender while the Old Bay infuses every bite with that signature Chesapeake Bay flair—no one will mistake this for basic stuffing!

Tip: For extra crunch, sprinkle buttery cracker crumbs on top before the final bake.

Sun-Dried Tomato Oyster Stuffing

This rich, briny stuffing gets a punch of umami from sun-dried tomatoes and plump oysters—perfect for dressing up your holiday table.

Ingredients:

• 1 loaf (16 oz) day-old sourdough bread, cubed
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 1 pint shucked oysters, drained (reserve 1/4 cup liquor)
• 2 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 eggs, beaten

Instructions:

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet, melt butter over medium heat. Cook onion and celery for 6 minutes until soft. Add garlic, sun-dried tomatoes, thyme, smoked paprika, salt, and pepper; cook 1 minute until fragrant.
3. Pour vegetable mixture over bread. Fold in oysters and reserved liquor. Whisk broth and eggs, then drizzle over stuffing, tossing gently to combine.
4. Transfer to a greased 9×13″ dish. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until golden and crisp on top.

The sun-dried tomatoes add a chewy sweetness that balances the oysters’ brine, while the smoked paprika ties it all together with a whisper of warmth.

Tip: For extra crunch, broil the stuffing for 2–3 minutes at the end—just watch closely!

Balsamic Glazed Oyster Stuffing

This rich, briny stuffing gets a glossy, tangy upgrade from a balsamic glaze—perfect for impressing guests at your next holiday feast.

Ingredients:

• 1 lb day-old French bread, cubed (about 8 cups)
• 1 pint shucked oysters, drained, liquor reserved
• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 1/2 cups chicken or oyster liquor broth
• 1/4 cup balsamic vinegar
• 1 tbsp brown sugar

Instructions:

1. Prep: Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. Sauté: In a skillet, melt butter over medium heat. Add onion and celery; cook 5 minutes until soft. Stir in garlic, thyme, and black pepper; cook 1 minute until fragrant. Fold mixture into bread.
3. Combine: Gently fold in oysters, parsley, and broth until bread is moist but not soggy. Transfer to a greased 9×13″ baking dish.
4. Glaze: Simmer balsamic vinegar and brown sugar in a small saucepan over medium-low heat for 3–4 minutes until syrupy. Drizzle over stuffing.
5. Bake: Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes until golden and crisp at the edges.

The balsamic glaze caramelizes into a sweet-tart crust, balancing the oysters’ natural umami—no one will guess how simple it is to make!

Tip: For extra depth, swap half the broth for dry white wine.

Fennel and Sausage Oyster Stuffing

This rich, savory stuffing combines briny oysters, spicy sausage, and caramelized fennel for a holiday side dish that steals the show.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 large fennel bulb, diced (about 2 cups)
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp fennel seeds
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 oz shucked oysters, drained and roughly chopped (reserve 1/4 cup liquor)
• 6 cups day-old sourdough bread, cubed
• 1 1/2 cups chicken stock
• 2 tbsp chopped parsley

Instructions:

1. Preheat oven to 375°F. Butter a 9×13″ baking dish.
2. Brown sausage in a large skillet over medium heat, breaking into crumbles (5–6 minutes). Transfer to a bowl.
3. In same skillet, melt butter. Add diced fennel, celery, and onion; cook until soft (8 minutes). Stir in garlic, fennel seeds, thyme, 1 tsp salt, and 1/2 tsp pepper; cook 1 minute.
4. Off heat, fold in oysters, reserved oyster liquor, bread cubes, sausage, and 1 1/2 cups stock until moistened (add more stock if dry). Transfer to baking dish.
5. Cover with foil; bake 25 minutes. Uncover, bake until crispy (15–20 minutes). Garnish with parsley.

The oysters melt into the stuffing, adding umami depth without overwhelming the dish—perfect for impressing guests who think they don’t like seafood.

Tip: For extra crunch, broil the stuffing uncovered for 2–3 minutes at the end.

Jalapeño Cheddar Oyster Stuffing

This bold, savory stuffing combines briny oysters, spicy jalapeños, and melty cheddar for a holiday side dish that’s anything but ordinary.

Ingredients:

• 8 cups day-old French bread, cubed (about 1 loaf)
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 2 jalapeños, seeded and finely chopped
• 3 garlic cloves, minced
• 1 pint shucked oysters, drained and roughly chopped (reserve 1/4 cup liquid)
• 1 1/2 cups sharp cheddar cheese, shredded
• 2 large eggs, beaten
• 1 1/2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet, melt butter over medium heat. Sauté onion, celery, and jalapeños for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
3. Pour vegetable mixture over bread. Fold in oysters, cheddar, eggs, chicken broth, reserved oyster liquid, smoked paprika, black pepper, and salt until evenly combined.
4. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until golden and bubbly. Sprinkle with parsley.

The oysters add a subtle umami depth, while the jalapeños and cheddar bring a kick of heat and richness—perfect for balancing out a sweet-glazed ham or turkey.

Tip: For extra crunch, broil the stuffing for 2–3 minutes at the end (watch closely!).

Conclusion

With 18 delicious oyster stuffing recipes to choose from, there’s something here for every taste and occasion! Whether you’re sticking with tradition or trying something new, these flavorful dishes are sure to impress. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy cooking!